In article <0e1lvil9hjmq34lo84sk27aget8n9baek1@4ax.com>, Thomas Prufer
<prufer.public@mnet-online.de.invalid> on Wed, 20 Mar 2024 at 07:45:38
awoke Nicholas from his slumbers and wrote
>On Tue, 19 Mar 2024 17:00:07 -0000 (UTC), Richard Robinson
><richard@qualmograph.org.uk> wrote:
>
>>Thomas Prufer said:
>>> On Mon, 18 Mar 2024 15:04:52 +0000, "Nicholas D. Richards"
>>>>In article <l5r1f8FlhrpU1@mid.individual.net>, Bernard Peek
>>>
>>>>>As we are getting a bit techie I have to add that ketchup is
>>>>>thixotropic, like non-drip paint. If you agitate it the viscosity
>>>>>drops. Like some other non-newtonian liquids it's subject to
>>>>>syneresis, where the liquid component seeps out of the gel structure.
>>>>
>>>>Like gravy when you put the left over in the fridge? I bet there is an
>>>>E number that manufacturers put into pre-made micro-wave meals that
>>>>stop that happening.
>>>
>>> Xanthan is one... a quick search through "Texture -- A hydrocolloid
>>> recipe collection" yields
>>>
>>> "Tips and tricks - Add xanthan to reduce syneresis (water drainage),
>>> even in cold preparations - Xanthan is shear thinning: liquids are
>>> viscous when at rest, but become more fluid when stirred or sprayed.
>>> - The high at-rest viscosity gives excellent cling properties, for
>>> instance in tempura batters. - Stabilizes emulsions. - To keep water
>>> from leaking out of vegetable purées, add a touch of xanthan gum -
>>> Often used to keep particles suspended (e.g. herbs, spices etc.) -
>>> Xanthan reduces starch retrogradation in bread and baked products. -
>>> In ice cream xanthan (~0.2%) prevents ice crystal formation during
>>> thawing cycles - Xanthan can help stabilize whipped cream and mousses
>>> - Xanthan added to gluten free products prevents crumbling and binds
>>> the product. For best effects use with guar gum in a 2:1 ratio
>>> (x:g)."
>>>
>>> That should let you get back to sleep, when you wake up at night
>>> worrying about starch retrogradation or unstable emulsions and
>>> mousses.
>>
>>Or keep you awake thinking "I've never seen a xanth. Or is it a place ?"
>
>In Xanthan did Kubla Khan/ A stately pleasure-dome decree... ?
>
>
>Thomas Prufer

Citizen Kane Earworm now ON. Thank you. How the H*ll do I switch it
OFF.

SWMBO has just come in and switched that Earworm OFF, but worse, the
Wizard of *Z Earworm is now ON.
--
0sterc@tcher -

"Où sont les neiges d'antan?"

Ahem A Rivet's Shot <steveo@eircom.net> wrote in
news:20240320083537.a3c4c818a8bdf011d7033872@eircom.net:

> On Tue, 19 Mar 2024 21:44:05 -0000 (UTC)
> Peter <myshed@prune.org.uk> wrote:
>
>> Ahem A Rivet's Shot <steveo@eircom.net> wrote in
>> news:20240319173931.5947c21f172786b77a6316cd@eircom.net:
>>
>> > On Tue, 19 Mar 2024 17:00:07 -0000 (UTC)
>> > Richard Robinson <richard@qualmograph.org.uk> wrote:
>> >
>> >> Or keep you awake thinking "I've never seen a xanth. Or is it a
>> >> place ?"
>> >
>> > It is indeed a (fictional) place created by Piers Anthony
>> > https://en.wikipedia.org/wiki/Xanth.
>>
>> Oh yes, I unforget that series. Very good to start with then later
>> books became increasingly creepy in a qvegl byq zna sort of way.
>
> Ah I think I gave up on it before that twist came in, apparently
> there are now 47 books in the series and the publisher keeps wanting
> more.

I gave up at "the color of her panties", which gurgle tells me was the 15th
in the series. I shudder to think what volume 47 was like, unless he
managed to push past that obsession.

--
Peter
-----

Richard Robinson <richard@qualmograph.org.uk> wrote in news:utcgan$u85c$1
@dont-email.me:

> Thomas Prufer said:
>> On Mon, 18 Mar 2024 15:04:52 +0000, "Nicholas D. Richards"
>>>In article <l5r1f8FlhrpU1@mid.individual.net>, Bernard Peek
>>
>>>>As we are getting a bit techie I have to add that ketchup is
>>>>thixotropic, like non-drip paint. If you agitate it the viscosity
>>>>drops. Like some other non-newtonian liquids it's subject to
>>>>syneresis, where the liquid component seeps out of the gel structure.
>>>
>
> Or keep you awake thinking "I've never seen a xanth. Or is it a place ?"

Xanth- is a prefix meaning yellow, from ancient Greek I goov. Xanthophylls
are the yellow and brown pigments resulting from the breakdown of
chlorophyll, so the colour of autumn. Thee, you can sleep easily tonight.

--
Peter
-----

On 2024-03-20, Peter <myshed@prune.org.uk> wrote:
> Richard Robinson <richard@qualmograph.org.uk> wrote in news:utcgan$u85c$1
> @dont-email.me:
>
>> Thomas Prufer said:
>>> On Mon, 18 Mar 2024 15:04:52 +0000, "Nicholas D. Richards"
>>>>In article <l5r1f8FlhrpU1@mid.individual.net>, Bernard Peek
>>>
>>>>>As we are getting a bit techie I have to add that ketchup is
>>>>>thixotropic, like non-drip paint. If you agitate it the viscosity
>>>>>drops. Like some other non-newtonian liquids it's subject to
>>>>>syneresis, where the liquid component seeps out of the gel structure.
>>>>
>>
>> Or keep you awake thinking "I've never seen a xanth. Or is it a place ?"
>
> Xanth- is a prefix meaning yellow, from ancient Greek I goov. Xanthophylls
> are the yellow and brown pigments resulting from the breakdown of
> chlorophyll, so the colour of autumn. Thee, you can sleep easily tonight.
>
Or not. for some reason I wanted to look at an oldish film yesterday
"Logans Run", and I found it. 196o's, violently clashing colours, etc.
Why did anyone think that people would like that.?

Took me hours to unforget that. Agutter.

A nurse called to see me recently. Bell Bottoms. Are they coming back,
will miniskirts return? what about varicose veins

greymausg@mail.com
come back, Boris, all is forgiven

>
> A nurse called to see me recently. Bell Bottoms. Are they coming back,
> will miniskirts return? what about varicose veins
>
> greymausg@mail.com
> come back, Boris, all is forgiven

mini skirts never really went away

SWMBO is a bit of a "coat hanger" and is of the opinion that everything
will come back at some point - except the puff ball skirt

On Wed, 20 Mar 2024 09:39:04 -0000 (UTC)
Peter <myshed@prune.org.uk> wrote:

> I gave up at "the color of her panties",

I didn't get that far, I gave up after Crewel Lye.

--
Steve O'Hara-Smith
Odds and Ends at http://www.sohara.org/
For forms of government let fools contest
Whate're is best administered is best - Alexander Pope

Peter said:
> Ahem A Rivet's Shot <steveo@eircom.net> wrote in
> news:20240320083537.a3c4c818a8bdf011d7033872@eircom.net:
>
>> On Tue, 19 Mar 2024 21:44:05 -0000 (UTC)
>> Peter <myshed@prune.org.uk> wrote:
>>
>>> Ahem A Rivet's Shot <steveo@eircom.net> wrote in
>>> news:20240319173931.5947c21f172786b77a6316cd@eircom.net:
>>>
>>> > On Tue, 19 Mar 2024 17:00:07 -0000 (UTC)
>>> > Richard Robinson <richard@qualmograph.org.uk> wrote:
>>> >
>>> >> Or keep you awake thinking "I've never seen a xanth. Or is it a
>>> >> place ?"
>>> >
>>> > It is indeed a (fictional) place created by Piers Anthony
>>> > https://en.wikipedia.org/wiki/Xanth.

Indeed. But fictional places don't usually export gum.

>>> Oh yes, I unforget that series. Very good to start with then later
>>> books became increasingly creepy in a qvegl byq zna sort of way.
>>
>> Ah I think I gave up on it before that twist came in, apparently
>> there are now 47 books in the series and the publisher keeps wanting
>> more.
>
> I gave up at "the color of her panties",

metoo.

Also, the humour of taking names literally began to seem like
not-enough to sustain any more repetitions.

> in the series. I shudder to think what volume 47 was like, unless he
> managed to push past that obsession.
>
>

--
Richard Robinson
"The whole plan hinged upon the natural curiosity of potatoes" - S. Lem

My email address is at http://qualmograph.org.uk/contact.html

In article <utegki$1f3dk$1@dont-email.me>, Abandoned Trolley <fred@fred-
smith.co.uk> on Wed, 20 Mar 2024 at 11:17:44 awoke Nicholas from his
slumbers and wrote
>
>>
>> A nurse called to see me recently. Bell Bottoms. Are they coming back,
>> will miniskirts return? what about varicose veins
>>

Miniskirts and varicose veins were like flared trousers amongst some of
the least elegant fashions that designers have ever dreamt up. I can
still see wet flares on a wet afternoon in Manchester.
>
>mini skirts never really went away
>
>
>SWMBO is a bit of a "coat hanger" and is of the opinion that everything
>will come back at some point - except the puff ball skirt

Is it my imagination or are 'pencil' or 'hobble' skirts coming back into
fashion. That would be a rogue policeman's delight.
--
0sterc@tcher -

"Où sont les neiges d'antan?"

On Wed, 20 Mar 2024 12:17:08 +0000
"Nicholas D. Richards" <nicholas@salmiron.com> wrote:

> Miniskirts and varicose veins were like flared trousers amongst some of
> the least elegant fashions that designers have ever dreamt up.

Very high heeled shoes take the prize IMHO.

--
Steve O'Hara-Smith
Odds and Ends at http://www.sohara.org/
For forms of government let fools contest
Whate're is best administered is best - Alexander Pope

Abandoned Trolley <fred@fred-smith.co.uk> wrote in news:utegki$1f3dk$1@dont-
email.me:

>
> mini skirts never really went away

Oh I dunno. I seem to unforget removing a few miniskirts in my day. Oh, I
see, my misunderstanding, as you were.

> SWMBO is a bit of a "coat hanger" and is of the opinion that everything
> will come back at some point - except the puff ball skirt

--
Peter
-----

On 19/03/2024 14:53, Hymermut wrote:
>
> I absolutely HATE such sachets. How do you get the product out without
> getting it all over your fingers? What do you do with the empty sachet?
> (I am asking in a restaurant environment.)
>
I wouldn't groove bokkles wouldn't be much of a promble in a restaurant.
They would get used up before they "go off". Here at my QTH a bokkle
would remain open for many months as I don't use much and so often half,
or more, would be thrown away. The sachets get used at the rate of about
50 per 36 fortnights.

Getting the red stuff out is easy (YMMV).
I cut the end off with scissors then hold by t'other end and run finger
and thumb along to squidge it out. If making burgers then I run a flat
knife along the length directly onto the bun/patty.

I also use sachets for:
brown sauce, mayonnaise, mustard, tartar sauce.
All of which suffered much wastage due to low usage.
All of these have made my life and fridge much tidier.

--
Nev
It causes me a great deal of regret and remorse
that so many people are unable to understand what I write.

Yes, I used sachets in places of food consumption, but had not thought of it
for home use. It is very easy to just snip a corner off. Of course it means
carrying scissors around with you, and if you get stopped by the law, they
could do you for a sharp object. I know a tiny screwdriver I had was
questioned once.
Incidentally, when did they start calling such things sharps.
As in, have you got any sharps on you, I'd imagine this to be needles, but
it could be almost anything sharp. Brian

--

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"nev young" <newsforpasiphae1953@yahoo.co.uk> wrote in message
news:utfgqb$1m6jf$1@dont-email.me...
> On 19/03/2024 14:53, Hymermut wrote:
>>
>> I absolutely HATE such sachets. How do you get the product out without
>> getting it all over your fingers? What do you do with the empty sachet?
>> (I am asking in a restaurant environment.)
>>
> I wouldn't groove bokkles wouldn't be much of a promble in a restaurant.
> They would get used up before they "go off". Here at my QTH a bokkle would
> remain open for many months as I don't use much and so often half, or
> more, would be thrown away. The sachets get used at the rate of about 50
> per 36 fortnights.
>
> Getting the red stuff out is easy (YMMV).
> I cut the end off with scissors then hold by t'other end and run finger
> and thumb along to squidge it out. If making burgers then I run a flat
> knife along the length directly onto the bun/patty.
>
> I also use sachets for:
> brown sauce, mayonnaise, mustard, tartar sauce.
> All of which suffered much wastage due to low usage.
> All of these have made my life and fridge much tidier.
>
> --
> Nev
> It causes me a great deal of regret and remorse
> that so many people are unable to understand what I write.
>

On 21/03/2024 16:31, Brian Gaff wrote:
>Yes, I used sachets in places of food consumption, but had not thought of it
>for home use. It is very easy to just snip a corner off. Of course it means
>carrying scissors around with you, and if you get stopped by the law, they
>could do you for a sharp object. I know a tiny screwdriver I had was
>questioned once.
> Incidentally, when did they start calling such things sharps.
>As in, have you got any sharps on you, I'd imagine this to be needles, but
>it could be almost anything sharp. Brian

Like one's tongue?

Chris

chrisnd @ukrm <chrisnd@privacy.net> wrote:
> On 17/03/2024 13:28, Ahem A Rivet's Shot wrote:
>> On Sun, 17 Mar 2024 12:59:33 -0000
>> "Brian Gaff" <brian1gaff@gmail.com> wrote:
>>
>>> Why should one have to stand these upside down to get the stuff out? It
>>> seems the minute you open it it stars to thicken. Maybe its a ploy to
>>> sell more?
>>
>> When you shake the ketchup bottle
>> First none will come then a lot'll
>
> It is actually a molecular thing. Its the opposite of hitting toffee with a
> hammer. Shaking the bottle really does make it more free flowing!
>
> Hth, Chris
>

It is a thixotropic fluid.

As you shake it, you stress the molecular bonds which makes it more free
flowing.

Non- drip paint is also thixotropic.

Sam Plusnet <not@home.com> wrote:

> On 17-Mar-24 12:59, Brian Gaff wrote:
> > Why should one have to stand these upside down to get the stuff out? It
> > seems the minute you open it it stars to thicken. Maybe its a ploy to
> > sell more?
>
> They (FSVO they) will sell you a squeezy bottle that is intended to sit
> nose down. That ought to sort it.
>
I find tehy needsqueezing hard to get any out, then rapidly eject half a
bockle. A cunning lpna to esll more ketchup.

--
braind

Sam Plusnet <not@home.com> wrote:

> On 17-Mar-24 12:59, Brian Gaff wrote:
> > Why should one have to stand these upside down to get the stuff out? It
> > seems the minute you open it it stars to thicken. Maybe its a ploy to
> > sell more?
>
> They (FSVO they) will sell you a squeezy bottle that is intended to sit
> nose down. That ought to sort it.
>
I find tehy needsqueezing hard to get any out, then rapidly eject half a
bockle. A cunning lpna to esll more ketchup.

--
braind

On 23/03/2024 01:59, me9 wrote:
> Sam Plusnet <not@home.com> wrote:
>
>> On 17-Mar-24 12:59, Brian Gaff wrote:
>>> Why should one have to stand these upside down to get the stuff out? It
>>> seems the minute you open it it stars to thicken. Maybe its a ploy to
>>> sell more?
>>
>> They (FSVO they) will sell you a squeezy bottle that is intended to sit
>> nose down. That ought to sort it.
>>
> I find tehy needsqueezing hard to get any out, then rapidly eject half a
> bockle. A cunning lpna to esll more ketchup.
>

Upside down bockles of sauce jbex fine for me.

I mean, gravity is free. Might as well make use of it, eh?

So often it gets the better of us. Lets make us get the better use of it
for a change?

Tone

No not figuratively, byt sharp as in dangerous and might puncture the skin.

Brian

--

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"chrisnd @ukrm" <chrisnd@privacy.net> wrote in message
news:l639frFtrhfU1@mid.individual.net...
> On 21/03/2024 16:31, Brian Gaff wrote:
>>Yes, I used sachets in places of food consumption, but had not thought of
>>it for home use. It is very easy to just snip a corner off. Of course it
>>means carrying scissors around with you, and if you get stopped by the
>>law, they could do you for a sharp object. I know a tiny screwdriver I had
>>was questioned once.
>> Incidentally, when did they start calling such things sharps.
>>As in, have you got any sharps on you, I'd imagine this to be needles, but
>>it could be almost anything sharp. Brian
>
> Like one's tongue?
>
> Chris
>

Yes well, I personally feel its just an admission of defeat to make a bottle
designed to be upside down.
Brian

--

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"me9" <me9@privacy.net> wrote in message
news:mpro.sarehh0015ksp05pk.me9@privacy.net...
> Sam Plusnet <not@home.com> wrote:
>
>> On 17-Mar-24 12:59, Brian Gaff wrote:
>> > Why should one have to stand these upside down to get the stuff out? It
>> > seems the minute you open it it stars to thicken. Maybe its a ploy to
>> > sell more?
>>
>> They (FSVO they) will sell you a squeezy bottle that is intended to sit
>> nose down. That ought to sort it.
>>
> I find tehy needsqueezing hard to get any out, then rapidly eject half a
> bockle. A cunning lpna to esll more ketchup.
>
> --
> braind

They have not appreciated the gravity of the situation?
Like when instead of on the meal it splodges onto your trousers instead.

I would have thought they could use a tube like toothpaste, that should make
it more controllable. Brian

--

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"Hymermut" <tone@email.com> wrote in message
news:utlgtk$3dh10$1@dont-email.me...
> On 23/03/2024 01:59, me9 wrote:
>> Sam Plusnet <not@home.com> wrote:
>>
>>> On 17-Mar-24 12:59, Brian Gaff wrote:
>>>> Why should one have to stand these upside down to get the stuff out? It
>>>> seems the minute you open it it stars to thicken. Maybe its a ploy to
>>>> sell more?
>>>
>>> They (FSVO they) will sell you a squeezy bottle that is intended to sit
>>> nose down. That ought to sort it.
>>>
>> I find tehy needsqueezing hard to get any out, then rapidly eject half a
>> bockle. A cunning lpna to esll more ketchup.
>>
>
> Upside down bockles of sauce jbex fine for me.
>
> I mean, gravity is free. Might as well make use of it, eh?
>
> So often it gets the better of us. Lets make us get the better use of it
> for a change?
>
> Tone